Veal In Red Wine

500 g boneless veal, cut into pieces
3 Tbsp flour
1 tsp salt
1/2 tsp ground black pepper
1/2 Tbsp hot paprika
3 Tbsp pork fat
3 Tbsp butter
12 tiny onions*
2 tsp Vegeta seasoning
150 ml beef clear stock**
200 ml red wine
100 g tiny button mushrooms
10 green olives
10 black olives
2 red bell pepper, cut into pieces (about 100 g)
fresh parsley leaves

*Try to find onions and mushrooms as small as possible.
**Best would be to make soup using this recipe. Instead of chicken, make it with beef and beef shank bones. The secret of a good beef soup are the bones!

Mix flour, salt, paprika and pepper, place it in a zip lock bag, put pieces of veal inside and shake the bag so the mixture covers the meat. Heat pork fat in a pan and fry meat and onions a bit. Add stock, wine and Vegeta seasoning, let boil, cover and cook for 30 minutes on medium heat. Add red pepper and cook for 15 minutes more. Uncover and cook for the final 15 minutes or more to thicken the sauce. Five minutes before the end add olives and mushrooms that you fried on a separate pan on butter. Season with fresh parsley.

This post is written for Maslinka who is hosting Ajme koliko nas je!, a food blogging game created by Monsoon.